Quadruple Cheese Macaroni with Smokey Bacon

If decadence is not your thing…look away quickly. All I can say is, this is comfort food. Food that will take away all your worries, except that pesky waistline issue.

If I am going to make homemade Mac n’ Cheese, it just has to be over the top, why bother otherwise.

Using four kinds of cheese gives added complexity along with the Applewood Smoked Bacon and the panko crumbs on top give that bit of crunch for a nice textural experience.

Crunchy top…creamy inside….it’s heaven.

And, if you happen to have a bottle of our 2008 Noble Pig Pinot Noir hanging around, THIS is the rich, buttery, cheesy pairing I have been shouting to the mountaintops about for months. This dish shared with a cool climate wine like ours…gives this sublime mouthfeel when the acidity of the wine and fat from the cheese meet each other in the mouth. It’s heaven, just heaven. Of course you’ll have to try it for yourself.

Preheat oven to 350o F. Spray a 3-quart baking dish that can also withstand the broiler with cooking spray. Bring a pot of water to a boil for the pasta. Cook rotini pasta according to package directions and drain.

Cook bacon until crisp and transfer to a dish with paper towels to absorb the fat. Pour of bacon fat drippings, reserving 2 Tablespoons in the pan. Add 1 Tablespoon butter.

Whisk flour into butter and bacon fat until smooth and cook for one minute to remove flour taste. Whisk in milk. Stir in onion flakes, garlic power, salt and pepper. Bring to a boil and reduce heat, simmering about 2 minutes. Toss together cheddar, Monterey Jack and mozzarella cheese. Remove sauce from heat and whisk in the American cheese and about 1-1/2 cups of the cheeses. Toss the bacon with the remaining shredded cheese.

Combine cooked pasta with the cheese sauce. Pour half of it into the baking dish. Sprinkle with a heavy-hand of the bacon-cheese mixture. Repeat with one more layer. Melt 3 Tablespoons butter and combine with 3 Tablespoons panko breadcrumbs. Sprinkle over the top layer.

Bake for 20 minutes and then broil for 3-5 minutes to get the top nice and brown.

Preheat oven to 350o F. Spray a 3-quart baking dish that can also withstand the broiler with cooking spray. Bring a pot of water to a boil for the pasta. Cook rotini pasta according to package directions and drain.

Cook bacon until crisp and transfer to a dish with paper towels to absorb the fat. Pour of bacon fat drippings, reserving 2 Tablespoons in the pan. Add 1 Tablespoon butter.

Whisk flour into butter and bacon fat until smooth and cook for one minute to remove flour taste. Whisk in milk. Stir in onion flakes, garlic power, salt and pepper. Bring to a boil and reduce heat, simmering about 2 minutes. Toss together cheddar, Monterey Jack and mozzarella cheese. Remove sauce from heat and whisk in the American cheese and about 1-1/2 cups of the cheeses. Toss the bacon with the remaining shredded cheese.

Combine cooked pasta with the cheese sauce. Pour half of it into the baking dish. Sprinkle with a heavy-hand of the bacon-cheese mixture. Repeat with one more layer. Melt 3 Tablespoons butter and combine with 3 Tablespoons panko breadcrumbs. Sprinkle over the top layer.

Bake for 20 minutes and then broil for 3-5 minutes to get the top nice and brown and crunchy.

OMG! This sounds and looks incredible, and yes, the wine sounds divine as well! Just can’t wait to try it out on the family! Thank you so much for all your wonderful recipes and ideas. I’ve learned so much from your blog. I can’t seem to stay away!

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All our favorite flavors in one dish! Looks scrumptuous. I had mac n cheese last night, but without the bacon. Next time I will definitely try it with bacon. Why didn’t I think of that? It never entered my mind. Good tip. Thanks.

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Oh my! That’s a real “Go big or go home” mac and cheese. I want some now. This is the reason I am glad SPP doesn’t like cheese or bacon. Imagine if he did. I’d be making stuff like this all of the time and I’d be HUGE.

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I drooled all over my keyboard when you posted this – have a family gathering to attend next weekend, so now I have an excuse to make it! *happy dance* I don’t think I’ve posted here before, but I check in often – gorgeous photos, funny commentary, and dazzling food all in one place being a weakness of mine.

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HI! I’M CATHY.

Hi! I’m Cathy. I’ve escaped from a peculiar
Northern California college town that built an
underground tunnel to save toads from the
potentials of vehicular frog-slaughter. I now
live in Mcminnville, Oregon where my husband
and I have planted a vineyard, started a winery
and make wine in the heart of Oregon wine
country. I love mayonnaise, butter and
Jewish men. Barry, Jerry and Larry come to
mind. Gluttony is my sin of choice. Welcome
to my weird and wonderful world.